Ohhh rainy Sunday mornings are possibly my favorite thing; there is just something about waking up to raindrops tapping on the window that makes me want to stay in bed and watch movies all day. But I beg you on these rainy Sundays, at least get up to make these before you crawl back in to bed to eat them. Not to imply they would only be good eaten on such days, as I am quite positive they are also amazingly light and delicious on sunny Tuesdays or snowy Fridays or any combination of weathery days or nights (can we say breakfast for dinner?). The point is, they are delicious. I used to be a premixed-add milk pancake type of girl, and not to knock that method, it just absolutely can not beat a homemade pancake. The truth of the matter is, it really doesn’t take that much longer to measure out the ingredients and end up with beautifully light and fluffy, buttermilkey, chocolate chipey pancakes like these. In fact, you could premix all the dry ingredients when you have time, then stash it away to be used when you please. I promise, if you try these and still prefer your box mix I won’t tease you, but I may call you crazy 🙂 Enjoy.

Light and Fluffy, Buttermilkey, Chocolate Chipey Pancakes    (Print Me)

Serves: Approx 4 people, can easily be scaled to suit your serving size needs

Ingredients: 
2 eggs
2 cups flour (as always I use white wheat, use what you choose)
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk*
4 Tbsp butter, melted and cooled
½ tsp vanilla extract

1/2 – 3/4 cup semi-sweet or milk chocolate chips
cooking spray

Directions:
Melt the butter then set aside to cool. Preheat your oven to 200º to keep cooked pancakes warm. In a large bowl beat the eggs, then add the buttermilk, butter and vanilla; mix well. Add the flour, sugar, baking powder, baking soda, and salt; mix until mostly smooth. Fold in the chocolate chips and allow the batter to rest for a few minutes.

Heat a griddle or large pan over medium heat, spray with cooking spray. Pour batter onto the hot griddle/pan until desired size is reached. Allow to cook on the until bubbles form on the top and start to pop. Using a spatula, gently flip the pancake over and cook until the underside is golden brown. Place finished pancakes in a single layer on an oven safe dish until all the pancakes are cooked, serve immediately (you can freeze any left over pancakes, just allow them to cool completely before freezing).

This is a great recipe for add-ins, so be as creative as you choose; I am a sucker for banana chocolate chip so I added 3 very ripe mashed bananas into the batter the same time I added the chocolate chips. This would be great with strawberries or whatever kind of fruit you have laying around if you so choose.

*Tip* If you don’t have buttermilk sitting around in the fridge, simply add a tablespoon of lemon to your measuring cup before adding your milk (1 tablespoon per cup of milk) and let it sit for about 10 minutes before using.

Slightly adapted from: Joy The Baker